Ciambotta Italian Vegetable Stew Recipes

ITALIAN VEGETABLE STEW (CIAMBOTTA)

Italian Vegetable Stew (Ciambotta) image

Provided by Gina Marie Miraglia Eriquez

Categories Soup/Stew Onion Tomato Vegetarian Quick & Easy Dinner Lunch Celery Green Bean Bell Pepper Carrot Zucchini Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/3 cup olive oil
2 medium onions, chopped
2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 garlic cloves, finely chopped
1 1/4 pounds eggplant, cut into 1-inch pieces
1/2 cup water
1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
2 red bell peppers, cut into 3/4-inch pieces
3/4 pound green beans, trimmed and cut into 2-inch pieces
1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

Steps:

Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.
Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

CIAMBOTTA (ITALIAN VEGETABLE STEW)

Ciambotta (Italian Vegetable Stew) image

We serve this as a filling vegetarian main dish with some crusty bread, but it's also served as a vegetable side dish in Italy. Recipe developed by America's Test Kitchen. It's not as involved as it looks. Vegetables are cooked in two different pans to avoid a watery result. Cooking the eggplant in the microwave ensures it doesn't soak up oil like a sponge.

Provided by zeldaz51

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
12 ounces eggplants, peeled and cut into 1/2-inch pieces
salt
4 tablespoons extra-virgin olive oil
1 large onion, chopped
1 lb russet potato, peeled and cut into 1/2-inch pieces
2 tablespoons tomato paste
2 1/4 cups water
1 (28 ounce) can whole canned tomatoes, drained with juice reserved, solids coarsely chopped
2 zucchini, seeded and cut into 1/2-inch pieces (8 ounces each)
2 bell peppers, stemmed, seeded, and cut into 1/2-inch pieces (red or yellow)
1 cup shredded fresh basil

Steps:

PESTATA: Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.
STEW: Toss eggplant with 1½ teaspoons salt in a bowl. Line surface of large plate with double layer of coffee filters or some parchment and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly.
Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.
Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until smoking. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.
Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.

Nutrition Facts : Calories 267.1, Fat 14.5, SaturatedFat 2.1, Sodium 251.1, Carbohydrate 33.6, Fiber 9.2, Sugar 9.7, Protein 5.7

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